Ingredients
Scale
- 1 rotisserie chicken, shredded
- 8 tostada shells
- 1 cup refried beans
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1 avocado, sliced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup fresh cilantro, chopped
- Salsa and sour cream for topping
Instructions
- Preheat the oven to 400°F (200°C) and bake the tostada shells for 5–7 minutes until crispy.
- Heat the refried beans in a small saucepan over medium heat until warm and creamy.
- Shred the rotisserie chicken, discarding any skin or bones.
- Spread warm refried beans on each tostada shell, then top with shredded chicken.
- Add shredded lettuce, diced tomatoes, red onion, avocado slices, and shredded cheese.
- Garnish with fresh cilantro, salsa, and sour cream before serving.
Notes
- Customize with jalapeños or black olives for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-free